Mawa gujiya

Name: Mawa gujiya
Total time: 900 s
Yield: 6 no.
Cuisine: Indian
Ingredients: for stuffing:; ¾ cup dry coconut / kopra / desiccated coconut; 1/2 cup powdered sugar; 1 tbsp poppy seeds / khus khus; 5 cashews (chopped); 10 rasins (chopped); 5 almonds (chopped); ¼ tsp cardamom powder; 1/2 cup Khoya (Mawa); for dough:; 1 cup maida / all-purpose flour / plain flour; 1 tablespoon Ghee; 1 pinch Salt; ¼ cup + 1 tablespoon Water; as required Oil or Ghee, for frying

Monika Jain @monika_jain

#holi2022
Gujiya is a traditional sweet, deep-fried, half-moon shaped dumpling. Holi or Diwali festival is incomplete without this mawa gujiya recipe.

Monika Jain @monika_jain

#holi2022
Gujiya is a traditional sweet, deep-fried, half-moon shaped dumpling. Holi or Diwali festival is incomplete without this mawa gujiya recipe.

Saved

Ingredients

15 mins

6 no.

for stuffing:
¾ cup dry coconut / kopra / desiccated coconut
1/2 cuppowdered sugar
1 tbsppoppy seeds / khus khus
5cashews (chopped)
10 rasins (chopped)
5almonds (chopped)
¼ tsp cardamom powder
1/2 cupKhoya (Mawa)
for dough:
1 cup maida / all-purpose flour / plain flour
1 tablespoonGhee
1 pinchSalt
¼ cup + 1 tablespoon Water
as requiredOil or Ghee, for frying

Saved

Steps

15 mins

1

Making Stuffing:
Heat the mawa in a pan on medium heat. Keep stirring continuously, it will start to melt. Cook until it becomes light brown, turn off the stove. It took me about 3-4 minutes.
Remove it to a bowl and let it cool to touch (warm). Then add sugar, cardamom powder, nutmeg, cashews, almonds, and raisins.
Mix it well.it is better to use your fingertip to break all the lumps and to mix thoroughly.
2

Kneading The Dough:
You can do this step while khoya is cooling in the above step to cut down the prep time. Take all purpose flour, salt and ghee in a bowl. Rub the mixture using your fingertips. It will be a breadcrumb-like texture.
3

Start adding little water at a time. Knead into a stiff and smooth dough. Cover it and let it rest for 15 minutes.
After the resting time of the dough, knead the dough once again to smooth out and divide it into 10 equal portions. Roll into a smooth ball and fla
4

Fold it into a half-circle. Seal the edges by pressing it. If you have gujia mold then use that.
Now using a fork make the indentation around the edges. it will do two things, one makes a nice design and second it will make sure tha
5

Shaping Gujiya:
Work with one flatten disc at a time. Roll into a 4-inch diameter circle using the rolling pin and rolling board.
Put about a tablespoon stuffing in the center. Apply little water around the edges using your finger or you can use the pastry brush.
6

Once it is golden brown and crispy from all sides, use the slotted spoon to remove it.
Remove it to a paper towel-lined plate and let it cool completely before serving or storing them into the container.
7

Frying Gujiya:
When about to finish shaping, heat the oil or ghee in a pan on medium heat for frying. I have used oil.
Once it is hot enough, then fry few at a time, flip or move in between for even browning.